Patrimonio alimentario ecuatoriano: revalorización del taxo a través de una gama de cócteles
This document aims to revalue the taxo as part of Ecuador's food heritage by creating a range of cocktails that diversifies its use, with positive implications for its marketing and cultivation, benefiting local producers. The study adopts a mixed approach and experimental research. Qualitative...
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| Formato: | bachelorThesis |
| Publicado em: |
2024
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| Acesso em linha: | https://repositorio.puce.edu.ec/handle/123456789/44534 |
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Adicionar Tag | Resumo: | This document aims to revalue the taxo as part of Ecuador's food heritage by creating a range of cocktails that diversifies its use, with positive implications for its marketing and cultivation, benefiting local producers. The study adopts a mixed approach and experimental research. Qualitative data were obtained through semi-structured interviews with ten open questions addressed to five experts in mixology and bar management. The quantitative data was collected through 20 tasting sheets, made by 20 people from the local public of the city of Ibarra, evaluating aspects such as color, clarity, decoration, aroma, intensity, texture, concentration and balance. The results led to the creation of a recipe book with 15 cocktail recipes with taxo, demonstrating how local ingredients can be reinterpreted and presented in a modern way in the field of cocktails. In addition, this recipe book seeks to inspire others to explore and experiment with the taxo not only in the preparation of drinks and cocktails, but also in various gastronomic applications. In conclusion, the recipe book not only demonstrates the potential of the taxo in mixology, but also promotes its use and appreciation both locally and internationally. This work highlights the importance of innovation in Ecuadorian gastronomy and the value of native products. |
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